2 veal chops, about 1″ thick
Juice of one lemon
Freshly ground black pepper
Dried rosemary, about 1 Tbsp, enough to season chops.
1 – 2 Tbsp Butter
1 Tbsp lemon juice
1 Tbsp water
- Brush both sides with olive oil, season with rosemary and black pepper. Let sit for 10 minutes.
- Melt butter in skillet on medium high heat. When a little brown, add veal chops, season with salt. Cook on same heat for 15 minutes, turning about halfway through. When cooked to an internal temperature of 125 Degrees, remove from pan. Add lemon juice and water. Reduce a bit, scraping the browned bits off the pan, pour over veal chops and serve immediately